Brut Yellow label pairing

Pairs well with

Doesn't pair well

Perfectly pairs with

recipes

Dory fish sautéed on one side with artichoke, velvet crab and rosemary bisque

Ingredients

Serves 10

10 dory fish fillets (about 90 grams)

2 kg of live velvet swimming crabs

40 g finely chopped onions

40 g finely chopped shallots

100 g crushed garlic

100 g cognac

200 g Pastis liqueur

100 g crème fleurette (whipping cream)

10 asparagus tips

5 purple artichokes or 2 hearts of turned artichokes

90 g of "carrot balls"

Olive oil, salt, ground pepper, rosemary, butter (to taste)

Preparation

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1

Wash and drain the swimming crabs. Brown them with olive oil. Add the onions, shallots and crushed garlic. Sauté it all together then flambé the concoction with cognac and pastis.

2

Reduce the sauce by half, then replace the amount with water equivalent, add fresh rosemary. Simmer for 45 minutes. Take off heat, blend everything together in blender, sieve it well before putting it back on the stove.

3

Reduce the mixture until it takes on a more syrupy consistency. Add cream and season to taste.

4

Blanche the asparagus then cool them in ice water. Turn the artichokes, cut in half and sauté them covered in butter.

5

Then add the balls of carrots and asparagus for a crisp vegetable texture, season well.

6

Sauté the dory fillets unilaterally (skin side only) in a nonstick pan with olive oil. Season.

7

To serve, arrange the vegetables on the plate, then the fish. Pour the emulsified bisque atop it all, and garnish with a sprig of rosemary.

YELLOW LABEL BRUT

Scallops, Rethel white blood sausage, endives and citrus relish

Preparation

Ingredients

Serves 4

8 scallops

100 grams of Rethel white blood sausage

10 oranges

5 endives

Juice of one lemon

300 ml chicken stock

Olive oil

Balsamic vinegar reduction

Unsalted butter

Salt, ground pepper

Preparation

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1

Prepare and cook 4 endives in the chicken stock and lemon juice, season with sugar and salt. Drain. Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season. Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C. Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season. To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates. Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.

2

Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season.

3

Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C.

4

Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season.

5

To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates.

6

Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.

YELLOW LABEL BRUT

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.